Roasted Tomato Soup with Rosemary

I’ve been loving rosemary lately… in everything!

This fragrant culinary herb is being touted for its positive impact on the cardiovascular system and brain health.

That’s a pretty good reason to remember to add rosemary into your next dish. Like this one…

 

Roasted Tomato soup with Rosemary
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Food is medicine
Cuisine: Delicious healing foods
Serves: 4 cups
Ingredients
  • 1 tbsp. olive oil
  • 1 & ½ tbsp. fresh rosemary, minced (can use 3 tsp. dried rosemary)
  • 1 & ½ cups grass-fed beef stock
  • 28 ounce can of roasted tomatoes
  • 3-4 garlic cloves
  • 1 & ½ tsp. sea salt
  • ⅛ tsp. freshly ground black pepper
  • ¼ cup cream or 1 tbsp. butter (optional)
Instructions
  1. Put olive oil into a soup pot on medium high heat, and gently saute the rosemary until fragrant (1 minute).
  2. Add beef stock, tomatoes, garlic cloves, and sea salt.
  3. Bring to a boil, and then reduce heat to simmer.
  4. Cover and cook for 10 minutes.
  5. Add pepper.
  6. Puree soup in a vitamix or food processor and then return to the soup pot.
  7. Stir in cream or butter and serve!
  8. Serve and enjoy!